A delicious fresh and light appetizer, perfect for summer. Ripe avocado is accompanied by lemon juice, tomatoes, spring onions, green bell pepper, Gruyere cheese, lettuce and carrot. Everything is dressed with olive oil, salt and pepper. Also try with a pinch of watercress for an extra touch of flavor.
Cut the avocado in half lengthwise, remove the pit, then scoop out the flesh with a spoon
Perform this operation carefully so as not to damage the skin, which will serve as the container to serve the salad
Cut the scooped flesh into pieces, place it in a bowl and moisten it with lemon juice so it does not darken
Halve the tomatoes, remove the seeds and break up the flesh
Trim the spring onions and slice them finely
Cut the bell pepper into small pieces and dice the cheese
Place all the ingredients in the bowl containing the avocado flesh, sprinkle with the necessary amount of salt and a grind of pepper, then season with olive oil
Mix carefully so that the dressing is distributed evenly, then divide the salad among the hollowed avocado halves
Line a rectangular tray with the lettuce leaves, place the filled avocado halves on top, garnish with watercress leaves and the carrot cut into sticks, and serve
Cutting board
Knife
Citrus juicer
Store in the refrigerator for up to 1 day
Italy
| Energy (kcal) | 168.44 |
| Carbohydrates (g) | 2.45 |
| of which Sugars (g) | 2.45 |
| Fat (g) | 14.29 |
| of which Saturates (g) | 3.05 |
| Protein (g) | 6.84 |
| Fiber (g) | 1.62 |
| Sale (g) | 0.16 |
